Splenda Strawberry Shortcake

I love strawberry shortcakes- they’re a classic summertime dessert that heralds the arrival of warmer weather. Though, in all honesty, I never make it for myself. I always look forward to getting one at our church’s June fundraiser and then pray for leftovers that I can take home. So, I was really excited at what breeze this recipe was to make! Never have I ever thought of pour balsamic vinegar on my strawberries but WOW. The acid turned the strawberries to the perfect consistency- soft, but still sweet and juicy. And the shortcake recipe is made with yogurt and sweetened with Splenda for an unparalleled combo: healthy and flavorful! Garnish the assembled strawberry shortcake with a dollop of frozen whipped topping (or cheat and eat it with calorie-dense whipped cream, like me) and you have the quintessential summer dessert.

AuthorCarley KnutsenDifficultyBeginner

Strawberry Filling
 3 cups Fresh Strawberries (sliced)
 2 tbsp Splenda No Calorie Sweetener (granulated)
 2 tsp Balsamic Vinegar
Shortcake Rolls
 2 ½ cups Reduced Fat Biscuit Mix
  cup Splenda No Calorie Sweetener (granulated)
 1 cup Plain Fat Free Yogurt
 1 ½ tsp Vanilla
Garnish
 Fat Free Frozen Whipped Topping (thawed)
 12 Mint Sprigs

Strawberry Filling
1

Combine all of the ingredients together in a medium sized bowl. Mix well, then let sit for at least 1 hour, stirring occasionally.

Shortcake Rolls
2

Stir the biscuit mix and Splenda together in a large bowl. Add the yogurt and vanilla to the dry ingredients mixing until just combined. Lightly flour a clean surface and turn out the dough onto the prepared surface. Knead the dough 3-4 times, then pat the dough into a uniform 1/2 thickness. Cut into 2 1/4 inch circles with a round cutter. (My cutter was 3 inches, so just get close. If you don't have a circular cookie cutter, turn a cup upside down and use the rim.) Roll the leftover scrapes into a fresh ball of dough and repeat until all of the dough has been used.

Bake and Serve
3

Place the shortcakes on an ungreased baking sheet and bake at 425 for 12-15 minutes or until lightly brown. (Mine were browner than I would have liked. I used my convection oven, so just keep an eye on them.) Slice the shortcakes in half while still warm and place one half in a bowl. Spoon strawberries on top of the bread and garnish with thawed frozen whipped topping and a sprig of mint, if desired.

Ingredients

Strawberry Filling
 3 cups Fresh Strawberries (sliced)
 2 tbsp Splenda No Calorie Sweetener (granulated)
 2 tsp Balsamic Vinegar
Shortcake Rolls
 2 ½ cups Reduced Fat Biscuit Mix
  cup Splenda No Calorie Sweetener (granulated)
 1 cup Plain Fat Free Yogurt
 1 ½ tsp Vanilla
Garnish
 Fat Free Frozen Whipped Topping (thawed)
 12 Mint Sprigs

Directions

Strawberry Filling
1

Combine all of the ingredients together in a medium sized bowl. Mix well, then let sit for at least 1 hour, stirring occasionally.

Shortcake Rolls
2

Stir the biscuit mix and Splenda together in a large bowl. Add the yogurt and vanilla to the dry ingredients mixing until just combined. Lightly flour a clean surface and turn out the dough onto the prepared surface. Knead the dough 3-4 times, then pat the dough into a uniform 1/2 thickness. Cut into 2 1/4 inch circles with a round cutter. (My cutter was 3 inches, so just get close. If you don't have a circular cookie cutter, turn a cup upside down and use the rim.) Roll the leftover scrapes into a fresh ball of dough and repeat until all of the dough has been used.

Bake and Serve
3

Place the shortcakes on an ungreased baking sheet and bake at 425 for 12-15 minutes or until lightly brown. (Mine were browner than I would have liked. I used my convection oven, so just keep an eye on them.) Slice the shortcakes in half while still warm and place one half in a bowl. Spoon strawberries on top of the bread and garnish with thawed frozen whipped topping and a sprig of mint, if desired.

Splenda Strawberry Shortcake

Thanks to Splenda for the recipe!

Sponsored by Splenda.

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